Nam Khao

Nam Khao (Lao Crispy Rice Salad)

A signature Lao salad of deep-fried rice balls broken up and tossed with sour pork sausage, fresh herbs, peanuts, chilli, lime and fish sauce. Traditionally eaten wrapped in lettuce leaves with extra herbs.

Prep

45 min

Cook

30 min

Total

75 min

Serves

4

Difficulty

Hard

Recipe ingredients

• •500 g (3½ cups) cooked jasmine rice, day-old, cold and dry; freshly cooked rice will not crisp properly
• •2 tbsp Lao red curry paste, or Thai red curry paste as a substitute
• •1 tsp ground turmeric, gives the rice its golden colour
• •1 tsp salt
• •200 g (7 oz) sour pork sausage (moo som), Lao fermented sausage; if unavailable, use a firm Chinese lap cheong or a mild pork sausage, sliced thin
• •60 g (½ cup) roasted peanuts, unsalted, roughly crushed
• •4 tbsp lime juice, about 2 limes
• •2 tbsp fish sauce
• •1 tbsp palm sugar, or brown sugar
• •3 cloves garlic, finely sliced
• •3 fresh red chillies, sliced, or to taste
• •1 bunch cilantro, leaves and tender stems, roughly chopped
• •1 bunch mint leaves, picked
• •1 bunch green onions, sliced
• •1 head lettuce, butter or cos leaves, for wrapping
• •1 L (1 qt) neutral oil, for deep-frying

Steps

1. 1 Break up the cold rice with your hands so there are no clumps. Add the red curry paste, turmeric and salt, and mix thoroughly until the rice is evenly coloured and the paste is fully distributed.
2. 2 Wet your hands and squeeze the rice into tight balls about the size of a golf ball (roughly 40-50 g each). Press firmly so they hold together during frying. You should get about 12-14 balls.
3. 3 Heat the oil in a deep pot or wok to 170°C (340°F). Carefully lower the rice balls in batches, do not crowd the pot. Fry for 6-8 minutes, turning occasionally, until deep golden and crisp all over. The balls must be crisp through to the centre, not just coloured outside.
4. 4 Drain on a rack. Once cool enough to handle, break each ball apart with your hands into rough, bite-sized crunchy nuggets. Set aside.
5. 5 In a large mixing bowl, combine the sliced sour sausage, garlic, chillies, lime juice, fish sauce, palm sugar, peanuts, green onions, cilantro and mint. Toss well and let sit for 2-3 minutes so the flavours meld.
6. 6 Add the broken crispy rice just before serving and toss gently but quickly, so the rice stays crunchy.
7. 7 Taste and adjust: it should be sour, salty, spicy and a little sweet. Serve immediately, spooned into lettuce leaves with extra herbs on the side.
8. 8 Safety note: if using raw sour pork sausage, ensure it is a properly fermented/aged product; if using fresh pork sausage, cook it fully to an internal temperature of 71°C (160°F) before slicing and adding to the salad.